Benefits of Long-Aged Miso
Miso is a traditional Japanese food which is grown worldwide. It is made from soybean, rice, and sea salt. There are few varieties of miso, but the common types are made from fermented soybeans and a mixture of other ingredients in various ratios.
Varieties of Miso:
Fermented miso is formed due to the yeast mold known as “Koji” and this process takes several days to several years. The color of the miso varies due to the fermentation process. The popular varieties of miso are:
- White or light-colored Miso: Large amount of rice koji and soybeans are used for the preparation which are fermented for a shorter period and has a milder flavour.
- Red or Brown colored Miso: Larger amount of soybeans and rice or barley are used for the preparation which are fermented for a longer period and has a robust flavour.
- Hatch made of soy
- Gunman made with soy and brown rice.
- Come made with soy and white rice.
- Magi made with soy and barley.
- Natta made with soy and ginger.
- Soba made with soy and buckwheat.
Benefits of Long-Aged Miso:
- Rich in nutrients, amino acids, and proteins.
- The nutrient includes vitamin B2, E, K, calcium, iron, potassium, choline, and lecithin.
- High in dietary fibre and polyunsaturated fats.
- Contains low sodium chloride.
- Helps to improve digestion and strengthens the immune system.
- Helps to preserve beautiful skin and protect the skin from radiation.
- High in antioxidants which removes dangerous free radicals from the body. Reduces the risk of cancer including lung, prostate, colon, and breast cancer.
- Free radicals prevent signs of aging.
- Helps in reducing menopausal complaints.
- Improves and strengthens the quality of blood and nutritional balance.